The only way to enjoy sweet corn? With plenty of butter, of course!
- 4 tbsp. unsalted butter, at room temperature
- 1/4 c. fresh basil, finely chopped
- 1/8 tsp. cayenne pepper
- Kosher salt
- 6 ears fresh corn, husked
- Combine butter, basil, cayenne pepper, and kosher salt in a bowl.
- Break each ear corn into 3 pieces. Add corns and 2 cups water in vitaclay to cook for 15 to 20 minutes on slow cooking "stew" or "fast"; let cool slightly, Serve with basil butter alongside.